I have been asked to make a lemon cheese layer cake for someone. The problem is that fillings that need to be cooked and I do not get along well. My question is this: Is this filling supposed to be sort of thin, like ganache? Or should it be spreadable? The recipe said "cook until spreadable" but the lemon-cheese cakes I remember from the church reunions were always covered with a thin bright yellow glaze. Can someone enlighten me?

I would say for a filling you would probably want it to be spreading consistency almost like a pudding.....and you would probably want to make a dam....by piping some buttercream around the outside edge and then fill the center with the lemon filling to keep the filling from oozing out the side

Thank you K . I hadn't thought of a dam on this cake. My filling is pudding like I think...hmmm..we'll see I guess.

Not a problem.......Good Luck, I'm sure it will turn out great